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Review by C.J. Bunce

Grimm the TV series is “grim” to the extent of its various Wesen creatures—some stars of the show like Monroe and Rosalie and the villainous Adalind—as they woge into the faces of a horror movie special effects artist’s dream project.  Strange murders and other crimes from their dark fantasy world come across weekly on NBC with a footing in the reality of a Portland, Oregon police precinct.  But there is an equal balance of humor that can often make you forget the show is so dark.  The comic book spin-off of the series, reviewed here at borg.com last year, allows Nick, Hank, and Monroe to venture off to locations too expensive for a network TV series.  The tie-in Book of Lore highlights the fictional monster culture behind the series stories.  Now a new tie-in novel takes the darkest elements of the TV series even further, to more horrific places that could never make it to network TV.

Bram Stoker Award winning horror author John Passarella takes on the Grimm universe with a new criminal element in Grimm: The Chopping Block, a new paperback novel just released. It’s The Freshman meets Silence of the Lambs meets Fat Tuesday. The remnants of boiled human bones are turning up in multiple places around Portland.  And the victims have nothing in common.  It’s not long before Detectives Nick Burkhardt and Hank Griffin, along with Captain Renard and Sergeant Wu, discover that what the victims don’t have in common says all they need to know about the true nature of the crime.

Grimm The Chopping Block

Humans become livestock under the knives of a Wesen butcher.  Any reader may go along with our favorite character Monroe by book’s end and go Vegan.  Be prepared for descriptions you’d find in any meat-packing plant or Food Network series, only with an unusual meat substitute.  Food prep takes on new meaning.  And the story features a dinner event that The Cook, The Thief, His Wife & Her Lover only scratched the surface with.

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